When I first moved into my house, I noticed this weed running rampant. I pulled up some…it’s a root propagator, “some” is a relative term…and brought it to my local greenhouse for i.d. The i.d. was followed up with advice on how to manage this weed. Since the management tool was chemical, I did a search to find alternatives.
Well, the best alternatives are to a) pull it up when it shows up, and b) eat it! Sheep sorrel leaves are really a nice part of a fresh greens salad. It has a sour, lemony flavor and is just good. I have a LOT of it in my yard, so I exercise both options. Sheep sorrel does not become bitter with age, so can be harvested all summer.
Besides being a nice sour green to add to a salad, sheep sorrel is great in soups, as a flavor boost to grains, in a pesto form, and just for muching. The tartness is sheep sorrel is caused by oxalic acid, which is something humans should consume in moderation. If you add sheep sorrel to your diet, do so in moderation, but enjoy nonetheless!
Photo credit: cuttlefish
